Description
This Leftover Turkey Noodle Soup is a heartwarming mix of flavors with tender turkey, colorful veggies, and aromatic herbs, creating an easy, comforting meal. Perfect for chilly days, this recipe transforms your holiday leftovers into a delicious family favorite.
Ingredients
- Avocado or Olive Oil
- Leftover Carcass from Cooked Turkey
- Yellow Onion
- Carrots
- Celery Ribs
- Garlic
- Fresh Thyme, Sage, and Parsley
- Dried Bay Leaves
- Whole Peppercorns
- Kosher Coarse Salt
- Water
- Leftover Cooked Turkey Meat
- Turkey Stock
- Egg Noodles or Pasta of Choice
- Garlic Powder
- Red Pepper Flakes
- Black Pepper
Instructions
- Make the Turkey Stock: Pick meat from the carcass, chop onion, carrots, and celery. Sauté veggies in oil, add carcass, peppercorns, salt, herbs, and water. Simmer for 3 hours.
- Strain the Stock: Remove the solids using a strainer and store as needed.
- Prep the Ingredients: Chop vegetables and mince garlic. Gather leftover turkey meat.
- Cook the Vegetables: Sauté onions, celery, and carrots until golden. Add minced garlic and sauté briefly.
- Add the Turkey and Stock: Stir in leftover turkey meat, pour in stock, and season. Bring to a low boil and simmer.
- Cook the Pasta: Add egg noodles and cook as per package instructions. Stir in fresh herbs before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze portions without noodles for up to 3 months, adding noodles fresh when reheating.
Adjust seasonings based on your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg